Last Friday had me slaving in the kitchen for more than 6 hours. But you know what? It was all worth it – every single second of it. The above photo says it all.

Every cupcake was made with love. All 162 of it. haha yes yes the number sounds odd but heh, it’s just the number of cupcakes I could manage.

You know what? I’m really glad it went well – the entire wedding, Dom and Daph’s wedding which took place on Saturday (May 19). Both of them are two people from ministry whom I love and cherish and I was really excited when Daph tasked me to this wedding cupcake project. Really wanted to do something special for her wedding and am happy to be able to contribute to her big day. Thank God for that and thank God for both of them. They’re truly a match made in heaven. Those of you who know them would definitely know what I mean! Congratulations you two – have a blessed and blissful marriage!

Anyway, the cupcake tier was a simple one and I honestly didn’t expect it to turn out so well. Here’s how it looks like up close:

They’re not meant to be big, just sweet and handy. Daph and I sourced for the decorations and check out the cute sprinkles. Lovely aren’t they? Got them from Phoon Huat.

Vanilla cupcakes made with love – it can’t get any better than that. I heard from Flo that they were well received. Am just relieved I didn’t screw it up. Fr. William Goh came up to me in person to tell me he really liked my cupcakes! 🙂

I guess nothing much can go wrong if you have the right recipe and helpful hands – yes yes, Dot, I really want to thank you so much for your assistance. This babe helped me carry lots of heavy flour, eggs and sugar and she is a joy to work with. I couldn’t have asked for a better assistant! 🙂

Me and Dot posing with the cupcake tier (which by the way, hasn’t been replenished in this photo. haha). Love ya girl!

Oh, and thanks Joel, for making the tier – it looked really good.

Yes, that’s Joel in pink, with me and Dot.

Phew, my first wedding cupcake tier and I dare say it was a challenge but a fulfilling one and I’m glad I took it up. Thank God! If you’re wondering about the recipe, it’s the one used by the famous Magnolia Bakery in the States. Have posted the recipe here as well.

Speaking of which, I have to give it to Daph. I’ve never met a bride as meticulous as her. She wanted a pink theme and made sure the decor matched the entire feel of the wedding right down to the minute details.

Maybe you’ll understand when you see this:

Pink cones! Aren’t they beautiful? I think they are uber sweet and irresistible. You can’t get the pink paper anywhere mind you. It was designed especially for her wedding. Dot (she’s also a talented freelance designer) did it, together with the wedding invitations and wedding mass booklet. Daph wanted the cones to be filled with those sugar coated peanuts:

I happen to think that it’s a brilliant idea. It made the wedding really special. I mean, who can say they had a cupcake tier and a pink cone tier on their big day? Hats off to Daph and her keen sense of style. She’s one amazing woman! Oh and did I mention, beautiful?

Here’s a snapshot of the gorgeous bride with some of us Amplify girls…

Everyone looked so sweet in their elegant dresses, especially Daph!

Here’s a toast to Dominic and Daphne, the star couple who never fail to put God in the centre always.

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Magnolia Bakery Vanilla CupcakesRecipe from More From Magnolia by Allysa Torey

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

To make icing:Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Related

hello. I am so inspired by you. I also want to bake for my friend whose burthday is approaching. I would like to ask about the 350 degreess thing. it is degree faranheit right?? not celscius?

the baker commented on May 22, 2007 at 1:46 am

hey.. yep yep. 350 farenheit, a.k.a. 180 degree celcius 🙂

Anonymous commented on May 22, 2007 at 7:06 am

Hi I have been reading your blog for some time. Very interesting! Got alot of tips from you.

Just want to ask you where you got the tiers for your cupcakes and also those acrylic tiers that were holding the pink cones? My friend’s having a birthday soon and we might want to do a similar concept. Hope you can help me out. Thanks! Keep cooking and baking!

Alec commented on May 23, 2007 at 2:47 am

Ur kidding me. This is one of the ugliest wedding ‘cake’s i’ve ever seen. Just look at the e cheapskate looking paper cupholders those ginomous muffins were baked in. Look at the frosting. Was there even effort? i can’t believe anyone would actually love this as a wedding cake. they’re not honest, just nice people. you can’t bake for nuts. forget it.

Wintan commented on May 23, 2007 at 7:08 pm

Oh alec. Chill!i’m sure you make the best cupcakes in the whole wide world and use gold leaves as cupholders (:

PS: what’s “ginomous”? Are you sure that’s even english? hahaha…

Mahek commented on May 24, 2007 at 12:14 pm

hiCHERYL…CONGRATULATIONS!!!!!What a great job you have done for your friend. It looks so good wish i was there to eat one of your cup cakes. how did you manage to make 162 did you multiply the recipe or made different batches all with the same recipe . But that was great!!hope i can someday make atleast half of these.bye mahek

Anonymous commented on May 26, 2007 at 5:59 am

Hi there!!

Your cupcakes are soooooo pretty!! Anyway, i have a question, what does it mean by “Use and store the icing at room temperature because icing will set if chilled”. Do we apply the icing on the cupcake after its cooled and store it at room temperature?

Sheryl

Anonymous commented on May 26, 2007 at 7:37 am

where did you get the heart shaped decorations for the cupcake? 🙂

Faith commented on May 26, 2007 at 9:55 am

hello 🙂very lovely cupcakes you have there and i’d love to try out the recipe sometime soon! but, i’d need your help with the conversion of cups to grams. i went to a few sites to check out the conversion and the result wasnt the same. appreciate it a lot if you could help me out over here 🙂 danke!

Anonymous commented on May 27, 2007 at 2:43 pm

the design of the cupcake is great but u could do with nicer looking cups to them in. the frosting’s not so even too. maybe putting marzipan flowers would make them look more perfect!

Eva commented on June 7, 2007 at 3:30 am

Hi, just found out about your blog through my stats and was delighted to see that you included my blog in your linklist! Thanks so much for that – and now I’ll be browsing through your archive. Isn’t it great that there is always one more food blog to find out there?

Apply the icing at room temperature because it sets once it’s chilled.

By the way, the cupcakes you see are specifically made-to-order. so everything from the cupcake cups to the frosting – they were made just as the bride wanted them. and it was a tight budget I had to work with, so do be kind 🙂

and eva, thanks for popping by! yes i’m a secret fan of your blog. it’s so yummy!keep up the good eats…

shine commented on June 14, 2007 at 11:53 am

i think it’s a good idea not to have the consistency for the frosting. not everybody like the sweetness.